Kathy vs. the Yeast

I've wanted to make pizza on the barbecue since I first heard it was possible, but having to use yeast has always made me hesitant. It just didn't feel right to buy pre-made crust, and I can't customize it with herbs from my garden if I don't make it myself, so it is a thing I must master.

I don't know what it is about yeast and me. I'm a baker's daughter, I should be able to handle it, right?! Isn't this kind of thing genetic? Yet, no matter how many times I try, I always fear the yeast. But, I vowed not to be cowed by the prospect of trying to raise bread from the dead. (Okay, sorry, I had to, I'm stopping now.)

My problem is that the yeast never seems to double in size when I add it to the warm water and sugar. I even called my mother-in-law, who makes the best bread ever, to ask if I should start again. She said it would probably be all right, as long as there was at least some change. So, I added it to the flour mixture and kneaded the dough for 10 minutes. Kneading is hard work and using whole wheat flour makes it even tougher. I used bread machine whole wheat because that was the closest I could find to whole wheat the recipe called for (strangely enough) and the guy at my favourite Bulk Barn store said bread machine flour has more gluten, which bread needs (or kneads as the pun may be).

Then I made two balls, oiled them (next time I won't spray it with Pam Olive Oil, I'll use the real stuff), covered them, and stuck the tray in the oven with the light on for an hour. Nothing. Another half-hour. At least I could see a bit of a difference. Since it was only for hubby and me, we decided to press on.

We made two kinds of pizza from EatingWell.com, Grilled Pizza with Pesto, Tomatoes and Feta,  and a traditional pepperoni pizza, but with a few moderations.

I prepared all the toppings ahead as instructed because it really is that fast to make. Instead of coating a baking sheet with cornmeal, I used a sheet of parchment, placing the dough side right on the grill, and waiting a minute before removing the parchment. Worked like a charm (that little gem came from the Weber BBQ book I wrote about recently).

On the pepperoni, we used tomato pesto for the base, and fontina cheese instead of mozza (not sure if it made any difference, but it was good). A regular pizza sauce might have been better because you could add more for a good contrast to the pepperoni without adding a lot of extra calories.

Hubby made this one and we both thought there was too much pepperoni. The taste of the tomato pesto and cheese is a bit lost with all the meat. Note for next time — more is not always better (except when it comes to garlic).

I made the pesto and tomato pizza. I knew this one would be the winner hands down — how could it not be when I used vine-ripened tomatoes and fresh-picked basil? I also rinsed off the feta so it wasn't too salty.

This pizza is brilliant! The evening wasn't too hot so I could enjoy a glass of red wine (a favourite for me with gourmet pizza). The sweetness of the tomatoes set off against the saltiness of the feta and then the somewhat licorice-like bite of the basil — mmmmmagnifico!

And what about that pesky crust? It's another recipe from EatingWell called Easy Whole Wheat Pizza Dough. I've never made whole wheat crust, but it is indeed easy — and tasty. I think in the end what didn't work is that I was gauging the temperature with my finger. I thought 100ºF (which is what it says on the yeast packet) would be slightly warmer than my finger because our body temperature is 98.6ºF, right? Yes, our CORE body temperature is that, but after I'd put the dough on to rise I realized I had an instant-read meat thermometer, so I gave it a whirl. Turns out 105ºF is a lot warmer than I thought and that was likely the culprit. Next time I will use this thermometer, because yes, I will be doing this again!

Godere! Mangiare!

Kathy

Easy Whole-Wheat Pizza Dough

http://www.eatingwell.com/recipes/easy_whole_wheat_pizza_dough.html
From EatingWell:  July/August 2008This homemade, yeasted whole-wheat pizza dough requires only one rising, not two, so it's quicker to make than you might suspect. Although bread flour provides more gluten to help the dough maintain its elasticity when shaped and baked, we tested the recipe with all-purpose flour and had good results. This sturdy dough was developed for grilled pizzas, but it can be used in any pizza recipe calling for 1 pound of pizza dough.
4-6 servings (1 pound pizza dough) | Active Time: 20 minutes | Total Time: 1 hour 20 minutes

Ingredients

• 3/4 cup plus 2 tablespoons lukewarm water, (105-115°F)
• 1 package active dry yeast, (2 1/4 teaspoons)
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1 cup whole-wheat flour
• 1 cup bread flour, or all-purpose flour, plus additional for dusting
• 2 tablespoons yellow cornmeal

Preparation

1. Stir water, yeast, sugar and salt in a large bowl; let stand until the yeast has dissolved, about 5 minutes. Stir in whole-wheat flour, bread flour (or all-purpose flour) and cornmeal until the dough begins to come together.
2. Turn the dough out onto a lightly floured work surface. Knead until smooth and elastic, about 10 minutes. (Alternatively, mix the dough in a food processor. Process until it forms a ball, then process for 1 minute to knead.)
3. Place the dough in an oiled bowl and turn to coat. (To make individual pizzas, see Variation.) Cover with a clean kitchen towel and set aside in a warm, draft-free place until doubled in size, about 1 hour. Individual variation: The dough can be turned into 4 or 6 personal-size pizzas. After kneading, divide the dough into 4 or 6 equal balls. Brush with oil and place 3 inches apart on a baking sheet. Cover and set aside until doubled in size, about 1 hour. Roll each portion into a 6-to-8-inch circle.

Nutrition

Per pound : 970 Calories; 5 g Fat; 1 g Sat; 1 g Mono; 0 mg Cholesterol; 200 g Carbohydrates; 36 g Protein; 22 g Fiber; 1152 mg Sodium; 782 mg Potassium

Tips & Notes

• Make Ahead Tip: Prepare through Step 3, cover the bowl with plastic wrap and refrigerate for up to 1 day. Or tightly wrap the unrisen dough in oiled plastic wrap and freeze for up to 3 months. Defrost the dough in the refrigerator overnight. Let refrigerated (or previously frozen) dough stand at room temperature for 1 hour before using.

Grilled Pizza with Pesto, Tomatoes and Feta

http://www.eatingwell.com/recipes/grilled_pizza_with_pesto_tomatoes_feta.html
From EatingWell:  Summer 2002Dazzle your guests, and keep the kitchen cool, by baking pizza on the backyard grill. For convenience, this recipe uses prepared pizza dough, found in most supermarkets, and pesto from a jar.
4 servings | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

• 1 pound prepared pizza dough, preferably whole-wheat
• 1/2 cup prepared pesto
• 4 ripe plum tomatoes, thinly sliced
• 1/2 cup crumbled feta cheese
• Freshly ground pepper, to taste
• 1/4 cup lightly packed fresh basil leaves, torn

Preparation

1. Heat grill to medium-high.
2. Meanwhile, place dough on a lightly floured surface. Divide into 4 pieces. Roll each piece into an 8-inch round crust, about 1/4 inch thick. Place crusts on a floured baking sheet. Carry crusts and toppings out to the grill.
3. Lay crusts on grill (they won’t stay perfectly round). Cover grill and cook until crusts are lightly puffed and undersides are lightly browned, about 3 minutes.
4. Using tongs, flip crusts. Immediately spread pesto over crusts. Top with tomatoes. Sprinkle with feta and pepper. Cover grill and cook until the undersides are lightly browned, about 3 minutes more. Sprinkle with basil and serve immediately.

Nutrition

Per serving : 430 Calories; 18 g Fat; 7 g Sat; 9 g Mono; 27 mg Cholesterol; 49 g Carbohydrates; 17 g Protein; 4 g Fiber; 749 mg Sodium; 262 mg Potassium
3 1/2 Carbohydrate Serving
Exchanges: 3 starch, 1/2 vegetable, 1/2 fat